Sure to become your favorite side dish, using this light and crunchy batter is a great way to get the family to eat their veggies.

¾ cup buttermilk

1 cup gluten-free all-purpose flour

1 teaspoon garlic powder

2 teaspoons salt

½ teaspoon black pepper

4 cups oil

½ pound green beans, trimmed

Combine buttermilk, flour, garlic powder, salt, and pepper in a medium bowl; whisk until smooth. Heat the oil in a large saucepan or Dutch oven to 375 degrees when measured with a candy thermometer. Dip the green beans, in batches, in the batter and fry in hot oil for 3 minutes or until golden brown. Spoon beans out of the oil with a slotted spoon and drain on paper towels. Serve immediately. Source: Fast & Simple Gluten-Free by GretchenF. Brown, RD

The ultimate kid-friendly meal is now adult-friendly, and these tenders are sure to please the whole family.

1 teaspoon cornstarch

1 large egg

2/3 cup finely chopped pecans

2/3 cup gluten-free bread crumbs

1 teaspoon salt

½ teaspoon dried oregano

½ teaspoon paprika

¼ teaspoon cayenne pepper

¼ teaspoon black pepper

1 pound chicken tenders

½ cup olive oil

Prepared honey mustard, for serving

Combine cornstarch and egg in a shallow dish; set aside. Combine pecans, bread crumbs, salt, oregano, paprika, cayenne pepper, and black pepper in another shallow dish. Toss chicken tenders in egg mixture then in pecan mixture. Place tenders on a rack to sit while you heat the oil in a large skillet over medium-high heat. When skillet is hot, cook tenders for 3 minutes on each side, or until cooked through. Cook in 2 batches if necessary. Serve with a dipping sauce, such as honey mustard. Source: Fast & Simple Gluten-Free byGretchen F. Brown, RD